Khasta Dhaniya Mathri is very different in taste from the usual mathri. Dhaniya Masala Mathri is made of refined flour, carom seeds, cumin seeds, salt, oil and green coriander as ingredients . Green coriander adds up a distinct flavor to the Khasta Dhaniya Mathri. It is an important part of Indian snack recipes.

Here is an easy recipe of Khasta Dhaniya Mathri with pictures. Enjoy these crusty and lip-smacking dhaniya mathris with piping hot cup of tea.

Add water in small portions and knead firm dough. Knead the dough rigorously for 2 to 3 minutes until it becomes smooth. ¼ cup of water is used to knead this much amount of flour. Cover and leave the dough for 20 minutes to set.

Later, knead the dough again and divide it into small lumps. On the other side, heat enough oil in a wok to deep fry the mathris. Expand each dough lump with both the hands.

To check the oil, drop a chunk of dough to it. If it rises immediately to the surface that means the oil is heated rightly. Oil should be medium hot. Slide the mathris in the oil and keep the flame on medium-low.

Once the mathris comes to the surface of the oil, flip the sides and fry them until they become golden brown in colour.

Afterward, drain out the fried mathris on kitchen paper towel placed over a plate and fry the remaining mathris as well. Dhaniya masala mathris are ready. It took 12 to 13 minutes to fry a batch of mathris.

Serving:

Enjoy these crusty and lip-smacking dhaniya mathris with piping hot cup of tea. Store them in an airtight container when they cools down completely and relish eating for up to 2 months.

Suggestion

To make mathris crusty, fry them on medium-low flame. Don’t fry them on high flame at all.

Add water in small portions and knead firm dough. Knead the dough rigorously for 2 to 3 minutes until it becomes smooth. ¼ cup of water is used to knead this much amount of flour. Cover and leave the dough for 20 minutes to set.

Later, knead the dough again and divide it into small lumps. On the other side, heat enough oil in a wok to deep fry the mathris. Expand each dough lump with both the hands.

To check the oil, drop a chunk of dough to it. If it rises immediately to the surface that means the oil is heated rightly. Oil should be medium hot. Slide the mathris in the oil and keep the flame on medium-low.

Once the mathris comes to the surface of the oil, flip the sides and fry them until they become golden brown in colour.

Afterward, drain out the fried mathris on kitchen paper towel placed over a plate and fry the remaining mathris as well. Dhaniya masala mathris are ready. It took 12 to 13 minutes to fry a batch of mathris.

Enjoy these crusty and lip-smacking dhaniya mathris with piping hot cup of tea. Store them in an airtight container when they cools down completely and relish eating for up to 2 months.

Crusty Khasta Namakpara is a classic, savory snack which is a favorite among all. This Laccha Nimki can be served with tea or enjoyed just like that. Layered Nimki are made with basic ingredients like Plain flour, salt, carom seeds and oil but the thing that makes it special is the different layers of this Khasta Mathri namakpare namkeen. The crunchy Layered nimki not only look good but taste good too. You can make them and store them for a longer time in air tight containers as they have an extended shelf life. Khasta Namakpara is also known as layered sankhe or Crispy Nimki.

Here is an easy recipe to make layered Nimki with step by step pictures. You can add more flavors to Layered Nimki by sprinkling chaat masala or black pepper to it. Munch on these bite sized delights and make your evenings more fun. Enjoy

Directions

Getting ready:

Take 2 cup refined flour in a bowl and to it add ½ tsp salt, ½ tsp carom seeds and ¼ cup oil. Keep 2 tbsp of oil aside in a bowl. Add little water at a time to prepare stiff dough. ½ cup of water was taken but 1.5 tbsp of water is still left. Cover the dough and keep it aside for 15 to 20 minutes to set and prepare the sankhe after that.

Making:

After 20 minutes, lubricate the dough again to make it smooth. Divide it into four equal parts.

Lift a dough ball at a time and flatten it. For this, place the dough ball on a rolling plate and roll it out into this sheet in square shape. Cover the rest of the dough balls.

Sprinkle some refined flour over the rolled sheet and spread it evenly using a spoon. Now fold the sheet. Make a fold from one side bring it to the center. Similarly, fold from the other side as well letting the two sides join at the centre.

Drop a little oil over and spread it evenly. Sprinkle some more refined flour over the folded sheet and spread it evenly. Now fold it like this at the centre. Hold the other side and fold it till the centre and a square shaped thick sheet is ready.

Flatten it again. Do not flatten it too much as before, keep it a bit thick than the earlier sheet and flatten it to half the size of the earlier sheet. Now repeat the same process, spread a little oil and spread it over the sheet in a thin layer. Sprinkle a little refined flour and spread it evenly. Now fold the sheet, fold it in three parts.

Roll out the sheet, keeping it little thick. Don’t keep it thin anymore. We are done with folding and rolling out the sheet, let us prepare the sakhe from it. The thickness of sheet is kept ½ cm or ¾cm.

Cut out long shakhe from the rolled sheet and place them on a plate. Similarly prepare the rest by flattening and cutting the dough balls.

Heat enough oil in a wok or pan to deep fry the sankhe. Heat it in low flame. To check the oil, place your hand over the wok like this and feel the heat over hands. Oil is now hot enough. To fry the sankhe we need slightly medium hot oil. Keep the flame medium low.

Gently slide the sankhe into the hot oil. Place as many sankhe as possible in the wok and fry till they turn golden brown in color from all sides.

When the sankhe turn nice golden brown in color, drain them out from the wok. Take it out with a ladle. Hold the ladle on the wok for a while so that the extra oil drains back into the wok. Place the fried sankhe on a plate covered with absorbent paper to remove excess oil. Fry all the sankhe like this. To prepare sankhe it takes 5 to 6 minutes at a time.

Serving:

Crispy and super delicious layered sankhe are ready now and making them is really easy. To make them spicier, sprinkle them with chaat masala, black pepper and salt.

When the sankhe cools down, Put it in any container and relish eating anytime or with a steaming hot cup of coffee or tea.

Suggestions:

Knead stiff dough for making the sankhe. If the dough becomes soft, then knead it with some more dry flour.

Take 2 cup refined flour in a bowl and to it add ½ tsp salt, ½ tsp carom seeds and ¼ cup oil. Keep 2 tbsp of oil aside in a bowl. Add little water at a time to prepare stiff dough. ½ cup of water was taken but 1.5 tbsp of water is still left. Cover the dough and keep it aside for 15 to 20 minutes to set and prepare the sankhe after that.

After 20 minutes, lubricate the dough again to make it smooth. Divide it into four equal parts.

Lift a dough ball at a time and flatten it. For this, place the dough ball on a rolling plate and roll it out into this sheet in square shape. Cover the rest of the dough balls.

Sprinkle some flour over the rolled sheet and spread it evenly using a spoon. Now fold the sheet. Make a fold from one side bring it to the center. Similarly, fold from the other side as well letting the two sides join at the centre.

Drop a little oil over and spread it evenly. Sprinkle some more flour over the folded sheet and spread it evenly. Now fold it like this at the centre. Hold the other side and fold it till the centre and a square shaped thick sheet is ready.

Flatten it again. Do not flatten it too much as before, keep it a bit thick than the earlier sheet and flatten it to half the size of the earlier sheet. Now repeat the same process, spread a little oil and spread it over the sheet in a thin layer. Sprinkle a little refined flour and spread it evenly. Now fold the sheet, fold it in three parts.

Roll out the sheet, keeping it little thick. Don’t keep it thin anymore. We are done with folding and rolling out the sheet, let us prepare the sakhe from it. The thickness of sheet is kept ½ cm or ¾ cm.

Cut out long shakhe from the rolled sheet and place them on a plate. Similarly prepare the rest by flattening and cutting the dough balls.

Heat enough oil in a wok or pan to deep fry the sankhe. Heat it in low flame. To check the oil, place your hand over the wok like this and feel the heat over hands. Oil is now hot enough. To fry the sankhe we need slightly medium hot oil. Keep the flame medium low.

Gently slide the sankhe into the hot oil. Place as many sankhe as possible in the wok and fry till they turn golden brown in color from all sides.

When the sankhe turn nice golden brown in color, drain them out from the wok. Take it out with a ladle. Hold the ladle on the wok for a while so that the extra oil drains back into the wok. Place the fried sankhe on a plate covered with absorbent paper to remove excess oil. Fry all the sankhe like this. To prepare sankhe it takes 5 to 6 minutes at a time.

Crispy and super delicious layered sankhe are ready now and making them is really easy. To make them spicier, sprinkle them with chaat masala, black pepper and salt.

When the sankhe cools down, Put it in any container and relish eating anytime or with a steaming hot cup of coffee or tea.

Bhindi Nariyal curry is a delicious variation to the bhindi recipes that you usually cook. Ocra coconut sabzi has a soft, flavorful and distinct flavor to it. Made of ingredients like chana dal, okra and a blend of Indian spices this can be served at lunch or dinner. It can also be packed in a kids lunch box.

Here is an easy recipe of Ocra coconut sabzi with step by step pictures. Garnish this tempting okra coconut sabzi with some green coriander and serve it steaming hot as a side assortment along with chapatti, parantha, naan or rice. Enjoy!

Directions

Getting ready:

Rinse the okra thoroughly with water and place them in a sieve to dry. Now remove the stalk from both the ends and cut each okra into ½ inch round pieces.

Making:

Place a pan on flame and pour the oil into it. When the oil gets heated, add cumin seeds, asafoetida and red mustard seeds into it. After sauteing cumin seeds and red mustard seeds, add chana dal and urad dal into it. Saute them till they become golden brown.

Then add green chilly and ginger into it and saute the spices for a
while. Now add turmeric powder, coriander powder, chopped okra, dry mango powder, red chilly powder and salt into it. Mix everything really well and saute the okra by stirring constantly until okra gets nicely coated with the masala.

Rinse the okra thoroughly with water and place them in a sieve to dry. Now remove the stalk from both the ends and cut each okra into ½ inch round pieces.

Place a pan on flame and pour the oil into it. When the oil gets heated, add cumin seeds, asafoetida and red mustard seeds into it. After sauteing cumin seeds and red mustard seeds, add chana dal and urad dal into it. Saute them till they become golden brown.

Then add green chilly and ginger into it and saute the spices for a while. Now add turmeric powder, coriander powder, chopped okra, dry mango powder, red chilly powder and salt into it. Mix everything really well and saute the okra by stirring constantly until okra gets nicely coated with the masala.

This spicy masala Stuffed bhindi is a flavorful delight in every bite. You might have often prepared this tasty Stuffed Bhindi in the traditional way. Who knew it could also be made in microwave too. Bhindi when stuffed with flavorful spices adds a spicy twist to the otherwise simple bhindi.

Here is an easy recipe to prepare Stuffed Bhindi in microwave with easy step by step pictures. Garnish this lip-smacking and mouth-watering stuffed okras with some green coriander and serve it steaming hot along with chapatti, parantha, naan or rice. Enjoy.

Directions

Getting ready:

Rinse the okras thoroughly with water and place them in a sieve to dry. Now remove the stalk from both the ends and cut each okra from center keeping another end joint.

To stuff the okras, take an okra and stuff it nicely with the spice mixture. Place it in a borosil microwave safe bowl and likewise stuff the rest of the okras.

Sprinkle the rest of the spice mixture on the okras and drizzle some oil on them as well. Cover the bowl, place it inside the microwave and cook the okras for 3 minutes.

After 3 minutes, take out the bowl and stir the okras. Place the bowl inside the microwave without lid and cook the okras for 2 minutes more.
2 minutes are over, take out the bowl. Stuffed okras are now ready to serve.

Serving:

Garnish this lip-smacking and mouth-watering stuffed okras with some green coriander and serve it steaming hot along with chapatti, parantha, naan or rice.

Carrot kheer is an unique sweet recipe made of carrots. You might have enjoyed eating carrot halwa, now you can enjoy the taste of Carrot Kheer. Made of carrots, milk, dry fruits and sugar this kheer can be served to guests or can be served on any special occasion. Kheer has always been an important part of our everyday menu.

Here is an easy recipe of Carrot Kheer with step by step pictures. Garnish this luscious and lip-smacking carrot kheer with almonds and pistachios and serve it warm or chilled. Kheer will taste more delicious when served chilled. Enjoy this tasty delight with family and friends.

Directions

Getting ready:

Peel the carrots and cut off them from both the ends. Manually grate the carrots using a grater and discard the hard yellow part of the carrots.

Peel the almonds and slice them into thin pieces. Chop the cashews into 5 to 6 small chunks and thinly slice the pistachios as well, keep everything on a plate. Grind the green cardamom seeds into fine powder in stone grinder.

Making:

Boil the milk in a vessel. As the milk starts simmering, put the carrots in the vessel and cook until the milk starts boiling again. Then reduce the flame to low and cook till the kheer becomes thick in consistency. Stir the kheer after every 1 to 2 minutes.

As the kheer becomes thick, add the cashews, raisins, some almonds and some pistachios in the vessel and cook the kheer for another 5 to 6 minutes.

Later, add sugar and cook for 1 to 2 minutes more to dissolve the sugar. Afterward, kheer will get cooked aptly, turn off the flame and properly mix crushed green cardamom in the kheer. Transfer the kheer in a bowl, carrot kheer is ready.

Serving:

Garnish this luscious and lip-smacking carrot kheer with almonds and pistachios and serve it warm or chilled. Kheer will taste more delectable when served chilled.

Suggestion

To prepare carrot kheer more quickly, add 200 grams of condensed milk in the vessel when the carrot get slightly cooked in the milk.

Peel the carrots and cut off them from both the ends. Manually grate the carrots using a grater and discard the hard yellow part of the carrots.

Peel the almonds and slice them into thin pieces. Chop the cashews into 5 to 6 small chunks and thinly slice the pistachios as well, keep everything on a plate. Grind the green cardamom seeds into fine powder in stone grinder.

Boil the milk in a vessel. As the milk starts simmering, put the carrots in the vessel and cook until the milk starts boiling again. Then reduce the flame to low and cook till the kheer becomes thick in consistency. Stir the kheer after every 1 to 2 minutes.

As the kheer becomes thick, add the cashews, raisins, some almonds and some pistachios in the vessel and cook the kheer for another 5 to 6 minutes.

Later, add sugar and cook for 1 to 2 minutes more to dissolve the sugar. Afterward, kheer will get cooked aptly, turn off the flame and properly mix crushed green cardamom in the kheer. Transfer the kheer in a bowl, carrot kheer is ready.

Garnish this luscious and lip-smacking carrot kheer with almonds and pistachios and serve it warm or chilled. Kheer will taste more delectable when served chilled.

Gajar Halwa has been our all time favorite halwa recipe. With the onset of winters starts the season of carrots. You can prepare delicious Gajar ka Halwa with these nutritious carrots this season. Gajar Halwa is prepared in two different ways i.e traditionally and in microwave. Here we prepare Carrot halwa in microwave. This luscious halwa made of carrots, mawa, sugar, ghee and dry fruits is a favorite among all.

So, here’s a Gajar Halwa recipe in microwave with step by step pictures to sooth all your sweet cravings and add sweetness to your family time.

Directions:

Getting ready:

Wash the carrots thoroughly with water, drain out the excess water and allow them to dry out completely. Now peel the carrots and cut them from top and bottom.

Take a food processor and place as many carrots as possible into it at a time. Grate the carrots, similarly grate the rest of the carrots. You can also grate the carrots manually using a grater.

Chop each cashew into small pieces, place them in a bowl. Peel the green cardamom and crush its seeds into fine powder using mortar pestle.

Making:

Take mawa in a microwave safe bowl and place it inside the microwave and roast it for 1 minutes. After a minute, take out the bowl and stir the mawa. Place it back inside the microwave and roast it for another 1 minute. After that, mawa will get roasted aptly.

Now take grated carrot in a microwave safe bowl and add milk into it. Place it inside the microwave and cook the carrot for 3 minutes. 3 minutes are over, take out the bowl and stir the carrot nicely. Place the bowl back inside the microwave and cook the carrot for 3 minutes more.

3 minutes are over, take out the bowl and stir the carrot. Now add sugar and ghee into it. Mix it thoroughly. Place the bowl inside the microwave and cook the halwa for 4 minutes.

4 minutes are over, take out the bowl and stir the halwa. Now add chopped cashews, raisins and roasted mawa into the halwa and mix everything really well. Place the bowl inside the microwave and cook the halwa for 4 minutes. After 4 minutes, stir the halwa and cook it in microwave for 4 more minutes.

4 minutes are over, take out the bowl and stir the halwa. Add green cardamom powder and mix it really well. Carrot halwa is now ready, transfer it to a bowl.

Serving:

Garnish this luscious and tantalizing carrot halwa with some chopped cashews and serve it steaming hot as a dessert or have it whenever you crave for something sweet. Enjoy!

Suggestion

If you want to skip mawa then add condensed milk instead of it. Take a tin (400 grams) of condensed milk and add it to the halwa and skip adding sugar because condensed milk is already very sweet.

Wash the carrots thoroughly with water, drain out the excess water and allow them to dry out completely. Now peel the carrots and cut them from top and bottom.

Take a food processor and place as many carrots as possible into it at a time. Grate the carrots, similarly grate the rest of the carrots. You can also grate the carrots manually using a grater.

Chop each cashew into small pieces, place them in a bowl. Peel the green cardamom and crush its seeds into fine powder using mortar pestle.

Take mawa in a microwave safe bowl and place it inside the microwave and roast it for 1 minutes. After a minute, take out the bowl and stir the mawa. Place it back inside the microwave and roast it for another 1 minute. After that, mawa will get roasted aptly.

Now take grated carrot in a microwave safe bowl and add milk into it. Place it inside the microwave and cook the carrot for 3 minutes. 3 minutes are over, take out the bowl and stir the carrot nicely. Place the bowl back inside the microwave and cook the carrot for 3 minutes more.

minutes are over, take out the bowl and stir the carrot. Now add sugar and ghee into it. Mix it thoroughly. Place the bowl inside the microwave and cook the halwa for 4 minutes.

minutes are over, take out the bowl and stir the halwa. Now add chopped cashews, raisins and roasted mawa into the halwa and mix everything really well. Place the bowl inside the microwave and cook the halwa for 4 minutes. After 4 minutes, stir the halwa and cook it in microwave for 4 more minutes.

minutes are over, take out the bowl and stir the halwa. Add green cardamom powder and mix it really well. Carrot halwa is now ready, transfer it to a bowl.

Garnish this luscious and tantalizing carrot halwa with some chopped cashews and serve it steaming hot as a dessert or have it whenever you crave for something sweet. Enjoy!

Baby Corn and Green Peas curry makes a great side dish with roti, parathas and pulaos. This delicious combination of baby corn and green peas makes your dinner time a more fun time. Baby corn matar curry can be served to guests at a party or can be made on any special occasion. This lip smacking and rich in taste dish will surely be loved by all.

Here is an easy recipe with step by step pictures to make Baby Corn and Green Peas curry. Relish eating this creamy Baby Corn and Green Peas curry. Enjoy.

Directions

Getting ready:
Wash the tomatoes and green chilly thoroughly with water, allow them to dry out completely. Now chop them roughly and add it to a mixer jar along with cashews. Put the lid on and grind everything into fine paste. Transfer it to a paste.

Discard the stalk and chop each baby corn into ¼ cm thick pieces, place them in a bowl.

Making:
Place a pan on flame and pour 2 tsp of oil into it. When the oil gets heated, add green peas into it and saute them for 2 minutes by stirring constantly. Keep the green peas crunchy. Once the green peas get roasted, transfer them in a bowl.

Again pour 2 tsp of oil into the pan. When the oil gets heated, add chopped baby corns into it and saute them for 2 minutes by stirring constantly. Once they get roasted, transfer them in a bowl.

Wash the tomatoes and green chilly thoroughly with water, allow them to dry out completely. Now chop them roughly and add it to a mixer jar along with cashews. Put the lid on and grind everything into fine paste. Transfer it to a paste.

Discard the stalk and chop each baby corn into ¼ cm thick pieces, place them in a bowl.

Place a pan on flame and pour 2 tsp of oil into it. When the oil gets heated, add green peas into it and saute them for 2 minutes by stirring constantly. Keep the green peas crunchy. Once the green peas get roasted, transfer them in a bowl.

Again pour 2 tsp of oil into the pan. When the oil gets heated, add chopped baby corns into it and saute them for 2 minutes by stirring constantly. Once they get roasted, transfer them in a bowl.

Coconut milk cheela is an amazing and super delicious twist to the authentic cheela recipe prepared with chickpea flour. This is a simple cheela recipe with nice coconut flavors. These coconut milk cheelas are soft, fluffy and white in color unlike brown chickpea flour cheelas.

Coconut milk cheela is a healthy and super delicious recipe for breakfast or brunch. You can pack these cheelas in lunch for kids with side accompaniment of tomato sauce, jam or sweet chutney. They will love it for sure. So, follow this easy recipe to make perfect cheelas and enjoy!

Directions

Making

Take wheat flour in a big mixing bowl ad then add coconut milk to it in small portions. Stir until all lumps dissolves completely and there are no lumps in the mixture.

Add some water to the prepared batter if it appears thick in consistency. Stir until smooth in consistency. Make sure the batter should have pouring consistency. Don’t make it too thin or too thick in the consistency.

Cover and keep the batter aside for 10 minutes to set. Use this batter for making the cheelas once it turns fluffy.Now that the batter is done and ready, let us start making the cheelas. For this heat a tawa and spread oil over it with a napkin paper or cloth. Keep the flame low.

Let the tawa cool down a little now. The pour 2 tbsp of batter on the tawa and spread it in evenly with circulating the spoon in round circle. Keep the cheela little thin. Increase the flame now to roast the cheela.
Put some oil all around the cheela and apply some oil on the top. When cheela turns light brown at the bottom, flip the sides and continue roasting it on the other side as well. You can lift the cheela a little to see if it’s roasted for beneath or not.

Cheela is roasted well from both the sides and is ready to be served. Transfer it to another plate and likewise prepare the cheelas with remaining batter and stack them on a plate. Scrumptious and lip smacking coconut milk cheela is ready to served.

Serving

Serve these super yummy and mouth watering cheelas with any Indian dip or chutney like green coriander chutney or sweet sauce, curd and pickles.

In fact these yummy cheelas can be packed in tiffin for kids with side assortment of jam or tomato ketchup. They will love eating them for sure.

Suggestions

To make coconut milk at home, grate the raw coconut and the add water to it. Grind it in the mixer jar along with some water until fine in texture. Then sieve the mixture through a sieve. You will see coconut left over the sieve. Grind the leftover with more water. Coconut milk is ready.

Take a non-stick pan for making the cheelas and heat it sufficiently. Remember to cool down the tawa or pan a little prior making cheelas. Keep the flame low as the cheela cannot be spread easily if the pan is too hot.

Don’t make the batter too thin or too thick for making the cheelas.

Clean the tawa with a wet towel before making the cheelas. This is done to lower down the temperature of tawa.

Take wheat flour in a big mixing bowl ad then add coconut milk to it in small portions. Stir until all lumps dissolves completely and there are no lumps in the mixture.

Add some water to the prepared batter if it appears thick in consistency. Stir until smooth in consistency. Make sure the batter should have pouring consistency. Don’t make it too thin or too thick in the consistency.

Cover and keep the batter aside for 10 minutes to set. Use this batter for making the cheelas once it turns fluffy.

Now that the batter is done and ready, let us start making the cheelas. For this heat a tawa and spread oil over it with a napkin paper or cloth. Keep the flame low.

Let the tawa cool down a little now. The pour 2 tbsp of batter on the tawa and spread it in evenly with circulating the spoon in round circle. Keep the cheela little thin. Increase the flame now to roast the cheela.

Put some oil all around the cheela and apply some oil on the top. When cheela turns light brown at the bottom, flip the sides and continue roasting it on the other side as well. You can lift the cheela a little to see if it’s roasted for beneath or not.

Cheela is roasted well from both the sides and is ready to be served. Transfer it to another plate and likewise prepare the cheelas with remaining batter and stack them on a plate.Scrumptious and lip smacking coconut milk cheela is ready to served.

Serve these super yummy and mouth watering cheelas with any Indian dip or chutney like green coriander chutney or sweet sauce, curd and pickles.

In fact these yummy cheelas can be packed in tiffin for kids with side assortment of jam or tomato ketchup. They will love eating them for sure.

Paneer Cheela is a savory and spiced cheela made with chickpea flour, paneer and varoius spices. Besan Paneer cheela is an indian version of a pancake which we all relish eating. It can be eaten as a breakfast or as a snack during evenings. As kids love eating cheela it can also b packed in their lunch box.

To enhance the taste of besan paneer cheelas, serve them with any Indian chutney or dip like green coriander chutney, tomato ketchup or pickle, everyone will like them for sure. So, here sharing another delightful recipe of Besan paneer cheela with you all with this easy to follow recipe with step-by-step pictures. Enjoy!
Directions

Getting ready:

Crumble the paneer in a bowl.

Making:

Take chickpea flour in a big mixing bowl and add some water to it. Mix till the batter becomes smooth and lump-free. Then add some more water and mix.

Now add the paneer to the batter along with some more water and whisk the batter till everything blends nicely. 2.5 cups of water is used to prepare batter of this consistency. Cover and rest the batter for 5 minutes.

Later, batter will be ready to prepare cheela. Drizzle some oil on a preheated tawa and spread evenly with a spatula. Now pour 2 spoonful of batter over the tawa and spread with a spoon into slightly thick cheela.

Pour some oil around and upon the cheela and cook on medium flame until its colour changes a bit from top.

Thereafter, flip the sides and cook the cheela on medium-low flame till brown spots form on another side. Once the cheela gets cooked aptly, take it out on a plate and similarly prepare the rest of the cheela. Besan paneer cheela is ready.

Serving:

Serve these lip-smacking and delightful besan paneer cheela along with curd and green coriander chutney. Pack the cheela for kid’s tiffin with jam or sauce, they will enjoy them for sure!

Now add the paneer to the batter along with some more water and whisk the batter till everything blends nicely. 2.5 cups of water is used to prepare batter of this consistency. Cover and rest the batter for 5 minutes.

Later, batter will be ready to prepare cheela. Drizzle some oil on a preheated tawa and spread evenly with a spatula. Now pour 2 spoonful of batter over the tawa and spread with a spoon into slightly thick cheela.

Pour some oil around and upon the cheela and cook on medium flame until its colour changes a bit from top.

Thereafter, flip the sides and cook the cheela on medium-low flame till brown spots form on another side. Once the cheela gets cooked aptly, take it out on a plate and similarly prepare the rest of the cheela. Besan paneer cheela is ready.

Serve these lip-smacking and delightful besan paneer cheela along with curd and green coriander chutney. Pack the cheela for kid’s tiffin with jam or sauce, they will enjoy them for sure!

Moong Dal cheela with paneer filling makes an amazing snack. This Moong dal pancake with paneer stuufed is slightly different in taste an appearance from the usual cheela, these cheelas have an extra dose of flavor to them. Filled with stuffings like carrot, capsicum and paneer, these turn out to be more lip smacking when served with green coriander chutney or sauce.

These can be served to guests or can be packed in kids lunch box. Prepare this yummy with this easy recipe and step by step pictures. Enjoy having Moong dal cheela with paneer filling.

Directions:

Getting Ready :

Wash the moong dal thoroughly. After that, soak it for 2 hours then drain out the excess water from it. Add 1 to 2 tbsp water and a green chili to it followed by ¾ tsp ginger paste and ¾ tsp salt or to taste and grind it in mixer grinder into slightly coarse paste. Add 2 tbsp water to grind the dal. Transfer the paste in a bowl. Making:

To prepare stuffing for cheela, Add 2 tsp of oil in a pan . Heat the oil and add add ½ tsp ginger paste, 1 finely chopped green chili and sauté the spices for a while. Now add finely chopped carrots, finely chopped baby corn and sauté for a while.

Now add finely chopped capsicum, ½ tsp salt and sauté for a minute. Veggies are cooked, add 2 tbsp finely chopped green coriander and mix them well.
Transfer the cooked vegetables in a plate to cool them down. Now grate the paneer over these veggies and then mix it thoroughly.

Place a tawa to heat. Pour some oil over the tawa and spread it evenly. Let the tawa heat sufficiently. Meanwhile mix some green coriander to the batter.

When the tawa is rightly hot, lower the flame. Pour 1 tbsp of batter to the tawa and spread it evenly. Pour some oil all around the cheela and on the top as well. Now roast the cheela until it gets golden brown from beneath. As the cheela turns dark on the top, flip the sides.Continue roasting the cheela until it gets brown spots in the other side as well.

As the brown spots appear, the cheela is roasted well. Reduce the flame and spread some stuffing on this of the cheela and give it a fold. Transfer the cheela to the plate. Prepare the rest of the chelas likewise. Moong dal stuffed cheelas are now ready to be served.

Serving:

To serve lip smacking Moong dal cheela stuffed with paneer, serve them with sweet chutney, spicy chutney or any other dip you relish eating Enjoy !

Suggestion:

If the dal is little coarse and appears slightly thick as well, then add some water into it. We added 3 to 4 tbsp water for making this much batter.

You can keep the size of cheelas small or big as per your desire.

Clean the excessive oil from the tawa after preparing each cheela.

You can also sprinkle some water over the tawa to cool it down and then clean it out.

If preparing these cheelas for kids, then omit the use of green chilies.

You can use capsicum, baby corn, carrots and you can add more. veggies like cauliflower, cabbage and so on as per your desire.

Wash the moong dal thoroughly. After that, soak it for 2 hours then drain out the excess water from it. Add 1 to 2 tbsp water, green chili and ¾ tbsp of water. Also add, ¾ tsp ginger paste and ¾ tsp salt or to taste and grind it in mixer grinder into slightly coarse paste. Transfer the paste in a bowl.

To prepare stuffing for cheela, Add 2 tsp of oil in a pan . Heat the oil and add add ½ tsp ginger paste, 1 finely chopped green chili and sauté the spices for a while. Now add finely chopped carrots, finely chopped baby corn and sauté for a while.

Transfer the cooked vegetables in a plate to cool them down. Now grate the paneer over these veggies and then mix it thoroughly.

Place a tawa to heat. Pour some oil over the tawa and spread it evenly. Let the tawa heat sufficiently. Meanwhile mix some green coriander to the batter.

Tawa is rightly hot, lower the flame. Pour 1 tbsp of batter to the tawa and spread it evenly. Pour some oil all around the cheela and on the top as well. Now roast the cheela until it gets golden brown from beneath. As the cheela turns dark on the top, flip the sides.

Continue roasting the cheela until it gets brown spots in the other side as well.

As the brown spots appear, the cheela is roasted well. Reduce the flame and spread some stuffing on this of the cheela and give it a fold. Transfer the cheela to the plate. Prepare the rest of the chelas likewise. Moong dal stuffed cheelas are now ready to be served.

To serve lip smacking Moong dal cheela stuffed with paneer. You can serve them with sweet chutney, spicy chutney or any other dip you relish eating Enjoy !